Flaky, buttery and savoury – what’s not to love about that Aussie classic, sausage rolls? Possibly the outrageous calorie count that comes with a corner store-bought version.
Here’s a low-calorie version that’s perfect for lunch or dinner. Team it with a pavlova for dessert and you’re on to a winning combination!
12WBT’s Healthy Sausage Rolls
- Serves 1 (increase as appropriate for number of people)
- 20 min prep time
- 25 min cooking time
- 311 calories per serve
- 1g olive oil spray
- 1 shallot (6g), finely chopped
- 1 clove garlic (3g), crushed
- 1/2 teaspoons fennel seeds (1g)
- 1/2 carrot (30g), grated
- 1/2 zucchini (50g), grated
- 60g lean beef mince
- 50g lean pork mince
- 1 1/2 sheets filo pastry (27g)
- 60g cherry tomatoes, chopped
- 1 teaspoons balsamic vinegar (5g)
- 20g mixed salad leaves
- Preheat oven to 200°C and line a baking tray with non-stick baking paper.
- Spray a non-stick frying pan lightly with oil and heat over medium heat. Add shallots, garlic and fennel seeds and cook, stirring, for 30 seconds. Add carrot and zucchini and cook, stirring, for about 5 minutes or until softened.
- Transfer to a large mixing bowl, season with freshly ground black pepper and set aside to cool completely.
- Add beef and pork mince to cooled carrot mixture and mix with your hands to combine.
- Lay one sheet of filo on a clean work surface. Spray with oil. Place other sheet on top, spraying each except for the last one.
- Place portion in a sausage shape down the centre of pastry rectangle. Fold in sides, then roll up to enclose filling. Place on prepared tray.
- Spray with oil and bake for 15-20 minutes or until golden brown and cooked through.
- Combine tomatoes and balsamic in a bowl, mix well. Serve sausage roll with salad leaves and tomato mixture.